Non-alcoholic beer is making a name for itself in international markets. No longer the ‘minor and chaste child’ of traditional cervogia, this drink takes on an identity of its own, linked to health and well-being. With additional and distinctive attributes that in more mature-and at the same time more saturated-markets, such as the UK, find expression in a variety of designs. Innovation, quality, marketing.
Some insights and a nice questionnaire, which we ask you to fill out in a moment of distraction, to help develop a thesis.
Non-alcoholic beer, production methods
4+1? Water, malt, hops and yeast are the four ingredients that characterize each beer. A fifth element, derived from traditional fermentation processes, is added. And it is alcohol. An element that, moreover, you may decide to do without.
Two production methods make it possible to reduce or exclude the presence of alcohol from beer:
– physical methods involve the removal of alcohol, subsequent to its formation (due to alcoholic fermentation by yeast),
– organic methods (1) instead rely on the yeast to produce little or no alcohol. (2)
Physical methods include the use of heat or filter membranes. Heat is a very efficient tool (by evaporation of alcohol), but it can alter the organoleptic properties of the drink (aromas and flavors). And that is why vacuum is used, so as to reduce, the process temperatures. Membranes on the other hand, in retaining and separating alcohol, decrease the concentration in beer. (3)
Organic methods, on the other hand, allow alcoholic fermentation to be limited or stopped-thus reducing the alcohol concentration in the finished product-by means of special yeasts. These are yeasts other than Saccharomyces, naturally capable of imparting distinctive aromas and flavors to the drink while producing little alcohol. (4)
However, Italian industry legislation-although of dubious conformity with European law, even in this respect-does not allow the use of yeasts other than Saccharomyces cerevisiae and Saccharomyces pastorianus (formerly carlsbergensis), in beer production in Italy. (5)
Alcohol-free. Success in international markets
Alcohol-free
. Incredible but true, non-alcoholic beer is reaping growing success in England and even in Germany, the home of Oktoberfest (!). Not even for health reasons-which would have meant, among large consumers especially-but for flavor. Added to which, among other things, are the benefits of mental clarity and the ability to drive without taking risks. (6)
The growing success of non-alcoholic beer is also seen in other countries, as attested to by analysts from Mintel, Eurovision International and Market Research. Yes, ‘alcohol-free‘ cervogy has become part of the ordinary consumption of European consumers. Germany and Spain, rising strongly, express 41 percent and 39 percent of the EU market, respectively. England, the Netherlands and France are growing more slowly, (5.4, 3.2 and 3.1 percent, in that order. See note 7). In South America, the Middle East, and Africa, consumption is also growing and has acquired a significant share of the market. In some countries even for religious reasons, where the alcohol-deprived drink meets the desire to innovate consumption in a ‘Western’ key. (8)
Non-alcoholic beer consumption remains otherwise limited in other European countries, but with future prospects for growth. (9) In Italy, non-alcoholic beers still account for 1.4 percent of volume market share, in Belgium 1.1 percent, less than one point in Scandinavian countries and Ireland. In North America, distinctly alcoholic craft beers (draft beer) dominate out-of-home consumption as a mainstream alternative to bottled and canned industrial beers. (10) Young Americans (25-34 years old), however, are gradually moving away from alcohol consumption compared to seniors, accounting for 28 percent of the U.S. population. (11)
Questionnaire
GIFT(Great Italian Food Trade) contributes to the survey conducted by Andrea Adelmo Della Penna for his dissertation in food technology. The survey aspires to understand the attitudes and expectations of Italian consumers toward nonalcoholic beer.
The questionnaire-which we invite everyone to fill out, in a few minutes, anonymously-is available at this link. We thank in advance all those who would like to contribute to its compilation and share it with friends and acquaintances. Publication of results will follow.
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) The term ‘organic’ should refer only to the process of processing, having nothing to do with the organic production system of agricultural and food products. This process is called biological because it involves the use of microorganisms.
On the other hand, the term ‘enzymatic’ would not be correct, since the reduced presence or absence of alcohol is due to its metabolism and not to the action of enzymes
(2) Montanari et al. (2009). Production of alcohol-free beer. In Beer in Health and Disease Prevention; Preedy, V.R., Ed., Academic Press, Cambridge, USA, pp 61-75, Hardbook ISBN: 9780123738912, e-book ISBN: 9780080920498
(3) Brányik et al. (2012). A review of methods of low alcohol and alcohol-free beer production. Journal of Food Engineering 108:493-506, doi:10. 1016/j.foodeng.2011.09.020
(4) Bellut K. et al. (2019). Chance and Challenge: Non Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review. Journal of the American Society of Brewing Chemistry, Vol. 77, No.2, 77-91, https://doi.org/10.1080/03610470.2019.1569452
(5) Law 1354/62, Hygienic regulation of beer production and trade. Definition superseded by Presidential Decree 272/98, Regulations amending the regulations on the production and trade of beer
(6) Jennifer Zegler. Cut the alcohol, keep the taste? How carbonated soft drinks are targeting the alcohol abstaining consumer. Mintel Blog, 12.01.15
(7) Jonny Forsyth. You heard it here first: non-alcoholic beer. Mintel Blog, 29.01.19
(8) Euromonitor International. Non/Low Alcohol Beer: Can it Live up to the Hype? 11.2017
(9) Market Research. Global Non-Alcoholic Beer Market Research Report 2018. 01.2018
(10) Jonny Forsyth. Is America Ready for Lower Alcohol Beer? Mintel Blog, 7.1.16
(11) The Shout NZ. Ultra-light beer could have global implications: GlobalData. 23.04.2018
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
